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Dessert

Oat Cakb

A simple oat cake made by mixing oat meal with melted butter or lard in boiling water, then rolling, cutting, and toasting.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Oat Cakb

Ingredients

Directions

Make the dough

  1. Melt the butter or lard in boiling water.

  2. Pour the boiling water over the oat meal in a basin and stir quickly to form a dough.

  3. Turn the dough onto a baking plate and roll it out as thin as possible.

  4. Cut the rolled dough into small round cakes.

Cook and toast

  1. Place the cakes on a griddle over the fire for a short time to firm them up.

  2. Toast the cakes on each side alternately before the fire until crisp.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Oat meal
Forms the bulk of the dough and gives the cakes their structure and body.
Butter or lard
Adds fat, which softens the texture and adds richness to the cakes.

The step that matters

Stirring the boiling water into the oat meal. The water must be added while boiling and stirred quickly so the starch in the oats gelatinises and the dough binds evenly. Lukewarm water would leave the dough crumbly and hard to roll thin.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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